Kai Aoki1§, Koyuki Ota1, Kaoruko Watanabe1, Honoka Ishii1, and Kazuhiro Takekoshi2
1Department of Health and Nutrition, Faculty of Health Science, Niigata University of Health and Welfare, Niigata, 15, JP
2Institute of Medicin, University of Tsukuba, Tsukuba, 08, JP
§Correspondence to: Kai Aoki (kai-aoki@nuhw.ac.jp)

Makoto Hagiwara
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